250g remilled semolina flour

130g type “00” flour

160ml warm water

1 tablespoon of olive oil

salt

For the filling:

500g potatoes

100g grated fresh Pecorino cheese

80g grated matured Pecorino cheese

2 tablespoons of Balsamic Vinegar of Modena PGI

2 cloves of garlic

800g ripe tomatoes

extra virgin olive oil

Mix the ingredients for the pasta dough until you have a smooth and even dough.

Wrap it in cling film and set aside.

Thinly slice the garlic and cover it with two tablespoons of extra virgin olive oil.

Leave to marinate for about 1 hour.

Boil the potatoes, peel and mash them in a bowl when still hot.

Add the grated cheese, 2-3 leaves of chopped mint and garlic flavoured oil (remove the garlic).

Add Balsamic Vinegar of Modena and 1 teaspoon of grated lemon rind. Season with salt and pepper.

Roll out a bit of pasta dough at a time into thin strips, cut out disks of 6-8cm diameter.

Fill every disk with a knob of filling, then close the disk in the typical shape of a wheat spike.

In a casserole, heat up some tablespoons of oil and a clove of crushed garlic, add the tomatoes cut into pieces and cook for 10-15 minutes in such a way to reduce the liquid and thicken the sauce.  Use a vegetable mill to blend the sauce.

Cook the Culurgiones in plenty of boiling salted water for 4-5 minutes.

Drain and dress with the tomato sauce.  Sprinkle with Pecorino cheese to taste.

Realizzato con il contributo del Ministero delle Politiche Agricole, Alimentari e Forestali, rif. D.M. n. 9374643 del 14/12/2020.